Tuesday, June 4, 2013

Summer "NY Farm to Chef Dinners" Begin Weekly, Wednesday June 12

You all have been asking for Dinners so we've found a way to give them to you!

We are very excited to
announce we will begin Summer “Farm to Chef” Dinners on Wednesday evenings starting June 12 with two
seatings (6:00 pm and 8:00 pm)! Reservations will be
required for a minimum of eight to a maximum of ten diners per seating (groups of 2 or multiples of 2 requested). All
Good will be closed during the day on Wednesdays through the summer in order to
offer this new service.

These weekly Farm to Chef dinners will match the very best summer bounty our local farmers have to offer with Nick's creativity, passion for fresh ingredients and skill.

Nick alone will create and
execute each week’s unique, new menu inspired by the summer’s freshest, hyper-local,
upstate produce (dinner will be priced according to market ingredients and will include
our Specialty breads served with Britin’s cultured/grass-fed butter, beverages
and dessert). The majority of ingredients will be sourced from sustainable local
farmers at the Saturday Delmar, Tuesday evening Delaware Neighborhood and
Weekday Menands Farmers Markets, and from the café’s small garden
on-site. Additionally, Nick plans to source fresh Rabbit and Chicken
from R’Eisen Shine Farm in Copake, Organic Grass-fed/finished beef and pork
from Tilldale Farm in Hoosick, and sustainable seafood from fin-your Fishmonger
in Guilderland.

A vegetarian option will be offered. Local Farmers, producers and other good-food-related guests will
periodically be invited.

(update: Farmers DJ Stacey & Jon Audietis from Farmer Jon's Produce will be joining us for the 6:00pm June 12 seating!)

We hope you'll join us for some very special dinners that will take advantage of the incredible, sustainable foods produced in our region, especially during the summer months!

Reservation deadline for the June 12th dinner isthis Friday at 4pm!Without at least 8 reservations, we'll have to cancel seatings. Please get your friends and family involved so that we can make Wednesday night Farm to Chef dinners a success!

RESERVATION
DETAILS

Reservations must be made
by 4pm the Friday before the chosen dinner date. (*Edit: If we're not sold out by Friday afternoon, we'll take last minute reservations at the Delmar Market on Saturdays). Each week’s new menu, with
pricing, will be sent to reserved parties by email on Tuesdays. (We expect the
price to be in the range of $36-$42 pp.) Part of the excitement of the dinners will be that you don't know what the menu will be when you reserve! Please attend with an open mind.

A maximum of 10 seats are
available for each seating. If a minimum of 8 reservations are not booked for any
given seating by Friday afternoon, that seating will be cancelled (confirmations/cancellations
will be sent via email early evening Fridays Saturday afternoons).

When making a reservation,
please include:

·Your name

·The date and
time of the requested reservation (no dinners July 3).

·The number in
your party (groups of 2 or multiples of 2 requested)

·Whether you
would like an animal protein or vegetarian menu for each party

·Any allergies you
may have. (We are unable to provide gluten-free or dairy-free options at this time.)

·Your email
address and phone number

Reservations will be
accepted via email at allgoodbakers@gmail.com,
private message on our Facebook page (please include the details requested
above and put “Dinner Reservation” in the subject line), or by phone call
during business hours (518-463-1349, no answering machine). Online questions will
be answered promptly by email or Facebook before or after shop hours.

Dinner reservations
cancelled after 4pm Fridays or no-shows are kindly requested to remit half
payment to cover costs (honor system), if their seats are not replaced by other
diners.